University of Missouri offering food safety training for food processors
Food safety training for food processors will be held at the end of the month at the University of Missouri’s Columbia campus.
The Hazard Analysis and Critical Control Points, to be held March 29-31, will be led by Lakshmikantha “Kantha” Channaiah, MU Extension state specialist in food processing, and Andrew Clarke, MU Food Science program coordinator.
The in-person course helps food professionals learn the latest food safety issues that affect their products as well as how to develop an effective HACCP plan, Channaiah said.
“This is a must-attend course for beginners, food processors, plant managers, line supervisors, operators, sanitation supervisors, QA personnel, students seeking jobs at a food business, retailers, exporters, importers and distributors to sharpen their knowledge in HACCP principles,” he said in a news release on the university’ website.
Channaiah and Clarke each have more than 20 years of experience in teaching, training and research. Participants will receive a certificate from the International HACCP Alliance upon completion of the course.
The National Advisory Committee on Microbiological Criteria for Food, USDA and FDA recommend implementing a HACCP plan in food processing plants to assure food safety from harvest to consumption, Channaiah said.
Cost for the course is $450. Students get a $200 discount.
Registration, in cooperation with Kansas State University, and other details are available online.